Coquilles St Jacques Crepes

By Addie

This was one of the most ordered dishes in my restaurant, The Crepe Chalet. We made it with sea scallops (the big ones) but it can also be made with the smaller bay scallops (which is probably more traditional). And while this recipe calls for crepes, the coquilles can also be served in individual scallop dishes as an appetizer or entree dish, in which case, you'd set the dishes in the oven and bake them until the cheeses melt (I'd also topped them with a little Parmesan cheese as well).

Ingredients

• CREPES:
• 1/3 cup dry white wine
• 2 tablespoons green onion, chopped
• 1 cup white mushrooms, sliced
• 1/2 sea scallops, cut into 1/4Î to 1/2Î pieces
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1 1/2 cups light cream (or evaporated milk)
• 2 tablespoons parsley, chopped
• 8-10 cooked crepes
• 1/2 cup grated Swiss cheese
• .....................................
• 4 eggs
• 1 cup flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup chicken stock
• 1 tablespoon melted butter or margarine

Preparation

Step 1

TO MAKE THE CREPES:

Makes the crepes by combining all the ingredients except the flour in a bowl and beating together. Gradually add the flour and whisk or beat until a smooth batter is achieved. Drop the batter in a small fry pan or crepe pan that has been preheated. Swirl the batter quickly as you pour it into the pan, so it coats the pan with a very thin layer of batter. The crepe will let go of the pan around the edges when it it time to flip it -- don't overcook, or they'll burn. Heat the flip side only about 20 seconds. Place on a plate between layers of wax paper until needed.

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TO ASSEMBLE THE CREPES:

Combine the white wine, green onion, mushrooms and scallops in a non-stick saucepan and simmer for 5 minutes.

While doing this, melt the butter in a large skillet, and stir in the flour and salt to make a roux (a caramel-colored mixture). Pour in the cream and cook until a creamy thick sauce is achieved. Stir this constantly while doing. Add the parsley, and then the scallop mixture.

Fill each crepe with 3-4 tablespoons of the scallop mixture (or whatever amount will cover the center third of each crepe). Fold the other two thirds of the crepe over the center, and sprinkle with the cheese. Place in a preheated 350 degree oven for about 10 minutes, or until the cheese melts.